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Ice Cream Bread

A warm, tender loaf that smells like vanilla cake and tastes like ice cream in bread form—no mixer required, no complicated steps, just pure dessert magic. The melted ice cream does double duty as both the fat and the moisture in the batter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups melted ice cream any flavor; vanilla, strawberry, cookies and cream, or mint chocolate chip all work beautifully
  • 1 3/4 cups all-purpose flour spoon and level for accuracy
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup add-ins of choice optional: chocolate chips, sprinkles, mini M&Ms, crushed cookies, or fresh berries
  • Powdered sugar for dusting optional garnish

Equipment

  • 9x5-inch loaf pan
  • Parchment paper or non-stick spray
  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or rubber spatula
  • Wire cooling rack
  • Toothpick

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and line a 9x5-inch loaf pan with parchment paper or spray it generously with non-stick spray.
  2. If your ice cream is not already melted, scoop it into a bowl and let it sit at room temperature for 5 to 10 minutes until it reaches a pourable consistency similar to thick pancake batter.
  3. In a large mixing bowl, whisk together the flour, baking soda, and salt until the baking soda is evenly distributed throughout the flour.
  4. Pour the melted ice cream into the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined, about 10 to 15 strokes.
  5. If you are adding chocolate chips, sprinkles, or other mix-ins, fold them in now with just a few gentle strokes until they are evenly distributed.
  6. Scrape the batter into your prepared loaf pan and smooth the top with the back of your spatula so it bakes evenly.
  7. Place the pan in the preheated oven and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
  8. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire cooling rack to cool completely.

Notes

Let the melted ice cream cool to room temperature before mixing. Use full-fat ice cream for the richest flavor and moistest crumb. Measure flour by spooning it into your measuring cup and leveling it off with a knife. Wrap leftover slices in plastic wrap and freeze them individually; they thaw in minutes and taste almost as good as freshly baked.